Your Recipe for Combi-steam Cooking
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French Toast with Caramelized Bananas
French Toast breakfast casseroles, in the Steam Baking Mode, are delicious, easy to make and best of all it's a great way to discreetly use up berries, apples or bananas. Since the bread has to absorb the liquid before baking you can even make the casserole the day before and just pop in the oven the next morning.
1 - loaf unsliced challah bread or white sandwich loaf
2 - cups whole milk
6 - large eggs
¼ - teaspoon vanilla extract
1 - cup thinly sliced almonds, toasted
2 - large ripe bananas, peeled and cut into ½” thick rounds
2 - tablespoons unsalted butter
2 - tablespoons brown sugar
Preheat the oven Convection + Steam Mode or Combi Mode - 350 degrees.
Lightly grease a large baking dish, that will fit in your steam oven.
Melt the butter and sugar in a medium sized skillet over moderate heat, when the sugar has melted stir in the bananas and cook gently until the bananas have softened slightly.
Shave the crust from the bread without taking too much of the bread away and cut into 1” thick slices. Lay ½ of the bread slices into the baking dish, cutting the slices to fit snuggly.
Spread the cooked bananas over the bread and top with the rest of the bread slices.
Whisk the milk, eggs and vanilla extract in a large measuring jug and pour over the bread pushing the bread down so that it is submerged.
Top with the sliced almonds and let stand for 40 minutes to an hour or overnight before baking.
Bake uncovered for 35 to 40 minutes until the top is lightly browned.
Serves 6 - 8
Watch Related Video
Steamed Bone-In Chicken for Salads
Steaming bone-in chicken*, yields two great results. Succulent chicken that can be used for salads or sandwiches or added to pizza or a stir-fry as well as some flavorful chicken stock. The flavor of the stock will be determined by the type of aromatics and seasoning you add to the pan. This recipe uses onion, celery, carrot, bay leaf and mixed Italian seasoning.
*This is an old video that I am publishing as a recipe. And, yes, the logo is different, but the essence is the same! I hope you enjoy the video and learn more about the benefits of using a Steam oven, also known as a Combi Oven.
1 bone is chicken breast
1 whole chicken leg
1 small onion, peeled and halved
1 small carrot, trimmed and scrubbed
1 celery stick
1 bay leaf
1/4 tsp mixed Italian seasoning
3 stalks fresh parsley (optional)
2 cups cold water
Place all the ingredients in the solid pan from the steam oven or in an oven safe casserole dish.
Heat the steam oven in the Steam Mode 212°F.
Place the casserole dish in the oven and set the timer for 45 minutes. The meat should be very tender and falling off the bone. If it's not quite there return it to the oven for 5 - 8 more minutes.
Remove the pan from the oven, carefully remove the cooked chicken pieces and place on a plate to cool. When cool enough to handle, remove the skin and discard, shred the chicken by hand or with a knife and fork and discard the bones.
When the stock has cooled discard the aromatics and either refrigerate or freeze the stock for later use.